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Thursday, September 11, 2014

Philly Cheesesteak Dip

Ever have leftover steak? Random cheeses? You know.... STUFF hanging around the fridge that just doesn't seem to have a place? I know. For some of you, the answer may be a resounding - NOPE! But we have a large and diverse household populated by teenagers and "friends" who seem to materialize out of thin air around dinnertime. So sometimes we aren't quite sure how many people we are making dinner for. Some come via skateboard down the road, some by car or truck, and some just pull up to the boathouse on a jet ski and descend on the house from the lake... it's like being in our very own James Bond movie sometimes! So often my husband will throw a few extra steaks or burgers on the grill "just in case," as we would rather know that everyone has enough.

To get back to my point, this recipe is a great use for those leftover steaks! And in case you were in that "nope" category, I'm including the quick and easy "grab some roast beef from the deli" version. You can't get any easier than that! Now all you need to do is pull out that little mini crock pot so you can use it to keep the dip all warm and melty.... because this dip will be SO PERFECT for watching all the football games that are starting now! YEP! You're welcome!!!

feel free to use leftover cooked sirloin, thinly sliced seasoned flank/skirt steak cut across the grain, or other leftover steaks you may have!

1 (8 oz) pkg provolone cheese, finely chopped or grated

1 1/4 cup mozzarella cheese, grated

1 tsp Worcestershire sauce

1 tsp black pepper

1/2 tsp kosher salt

3 green onions, chopped. 2 for dip, 1 for garnish.

Step-by-Step:

Get your oven preheating to 375 degrees F so we can be ready to pop it in there. If you are going to use a crock pot, well I suppose you can get that ready as well. Then get everything chopped up.

6 oz (~ 1 1/4 cup) deli roast beef, chopped

If you have leftover steak, you that here. This alternate method is to chop up some deli roast beef. How finely you chop it is completely up to you. You don't want it to completely disappear in the dip.

Our cast of players!

The slow step in this recipe will be to caramelize the onions. Add the thinly sliced onions to the butter in a heavy skillet over medium - low heat and cook low and slow until the onions are sweet and brown. We will add the teaspoon of sugar to help them along. I usually go from medium at the beginning, and then turn my heat down to low. Expect this to take at least 15 minutes for the starches in the onions to turn to sugar. If you try to do this too quickly, the onions will burn, not caramelize. Remove from heat and then either leave "as is" or chop as finely as you would like once they have cooled.

1 small onion (about 1 cup)

1 tsp granulated sugar

After you remove the onions from the butter, add the peppers to the same butter. There should be enough left from the onions. After they have softened a few minutes on about medium heat, add the garlic and cook until fragrant and soft, but careful not to burn. Remove from heat.

1/2 cup diced mixed bell peppers, red and yellow

1 lg clove of garlic (~ 1 Tbsp, finely minced)

In a bowl, combine everything except for about a 1/2 cup or so of cheese and one of the green onions, as we will use these for garnish at the end.

1 (8 oz) pkg softened cream cheese

Cooled, sauteed onions, peppers and garlic (remember to chop your onions if you wish before adding)

Add the mixture to a greased oven proof baking vessel. Top with the reserved cheese and bake 20 - 25 minutes at 375 degrees F. Alternatively, add to your crock pot and heat until all melty and gooey! The advantage of using the crock pot is that it would keep the dip melted. So... there's that to consider. :)

I saved a bit of each of the cheeses to add to the top. Just because I think all things "melted cheese" are wonderful!

Serve with bread chunks, crackers, grilled French bread, celery sticks, etc. Garnish with chopped green onions over the top. I'm thinking this would be a great base layer for a grilled pizza!

I hope you enjoyed this simple and delicious recipe!

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Get
your oven preheating to 375 degrees F so we can be ready to pop it in
there. If you are going to use a crock pot, well I suppose you can get
that ready as well. Then get everything chopped up.

The
slow step in this recipe will be to caramelize the onions. Add the
thinly sliced onions to the butter in a heavy skillet over medium - low
heat and cook low and slow until the onions are sweet and brown. We
will add the teaspoon of sugar to help them along. I usually go from
medium at the beginning, and then turn my heat down to low. Expect this
to take at least 15 minutes for the starches in the onions to turn to
sugar. If you try to do this too quickly, the onions will burn, not
caramelize. Remove from heat and then either leave "as is" or chop as
finely as you would like once they have cooled.

After
you remove the onions from the butter, add the peppers to the same
butter. There should be enough left from the onions. After they have
softened a few minutes on about medium heat, add the garlic and cook
until fragrant and soft, but careful not to burn. Remove from heat.

In
a bowl, combine everything except for about a 1/2 cup or so of cheese
and one of the green onions, as we will use these for garnish at the
end.

Add
the mixture to a greased oven proof baking vessel. Top with the
reserved cheese and bake 20 - 25 minutes or until golden. Serve with
bread chunks, crackers, grilled French bread, etc. Alternatively, add to your crock pot and heat until all melty and gooey! Garnish with chopped green onions over the top.

About Me

I am a prototypical modern American mom. I am retired professor of Anatomy & Physiology at a private Christian University, and mother to four beautiful children (3 boys and 1 girl). I am also a food blogger, cookbook author, and have owned my own cafe. My background is a PhD in Cellular and Molecular Neuroscience with emphasis on antioxidant research. My postdoctoral training was in human obesity and caloric restriction.

I grew up in South Louisiana where the best food in the world is routinely brought from the garden and the water, and put on the table. Everyone in my family of origin is a wonderful cook, so I guess it is just natural that I show my love to my family through food.

I love cooking and eating... and teaching my children the art and techniques of being in the kitchen. My mother taught me that there is always SOME part of the cooking process that even small children can help with...so my kids are indeed very familiar with the kitchen, the kitchen tools, use of homegrown herbs, etc.